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Ingredients

• 4 large onions, peeled and chopped
• 1/4 c. lard, bacon fat, or oil
• 5 oz (10 T) Hungarian paprika
• 2 qt. water
• 1 t. each: dried marjoram (1 T. if fresh), caraway seeds, black pepper
• 1 clove garlic, peeled and diced
• grated rind of 1/2 lemon
• 3 lb. chuck, cubed
• 4 potatoes, peeled and cubed
• 1 c. green beans, in 1-inch pieces
• salt and pepper (to taste)

Description

There Was A Great Deal Of Cross-pollination In Food Between Austria And Hungary, Though Each Nation Adapted To Suit Its Tastes (note The Very Different Cooking Styles Between The Austrian Goulash And The Hungarian Paprikas). Goulash Is Austrian; Gulyas Is

Group Recipes